German Chocolate Brownies
Servings: 24
Calories: 414kcal
These German Chocolate Brownies are rich, decadent and topped with a creamy coconut pecan frosting! This ultimate dessert combines the classic, rich taste of German chocolate cake with the chewy delight of brownies!
Print Recipe
Ingredients
Brownies
- 4 eggs room temperature
- 1 ¼ cups unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder optional
- 1 tablespoon vanilla extract
- 1 cup unsalted butter 2 sticks
- 2 ¼ cups granulated sugar
- 1 ½ cups all purpose flour
- 1 ½ cups semi sweet chocolate chips
Coconut Pecan Frosting
- 8 tablespoons salted butter
- 1 cup brown sugar light or dark, packed
- 3 egg yolks
- 8 ounces evaporated milk
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans toasted
Instructions
Prepare Brownies
- Preheat oven to 350°F and lightly grease a 9"x13" pan. If desired, line bottom of pan with parchment paper.
- In a large bowl, add 4 eggs and beat with cocoa, salt, baking powder, espresso powder and vanilla extract until fully combined and smooth.
- In a medium sized bowl, melt butter in the microwave (or melt in a small sauce pan on the stove). Stir in sugar until combined.
- Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Make sure the butter mixture is warm, but not too hot, or it will scramble your eggs.
- Add the flour and chocolate chips to batter and stir until fully incorporated.
- Spread batter into prepared pan and smooth as needed.
- Bake brownies 30 to 40 minutes or until an inserted toothpick has just a few moist crumbs.
- Cool pan on wire cooling rack.
Prepare Frosting
- In a medium saucepan over medium low heat, add butter, brown sugar, egg yolks and evaporated milk and whisk to combine.
- Turn heat up to medium and bring mixture to a gentle boil, whisking frequently.
- Once the mixture is boiling, whisk continuously until the mixture has thickened, about 5 minutes (keeping in mind it will continue to thicken as it cools).
- Remove the pan from heat and stir in the vanilla extract, toasted pecans and shredded coconut.
- Allow the frosting to cool completely before frosting the cooled brownies.
- Frost the brownies, cut into squares, and serve.
Notes
Storage Information
Store leftover German Chocolate Brownies in an airtight container in the refrigerator for up to a week. This recipe is great to make ahead for a party or event!
The frosting can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator.
Nutrition
Calories: 414kcal | Carbohydrates: 48g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 195mg | Potassium: 244mg | Fiber: 3g | Sugar: 36g | Vitamin A: 456IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg